These Shrimp Lettuce Wraps are crunchy, light and wonderfully flavor-filled. Just prepare yourself, they vanish fast!
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Lettuce wraps are thought to have originated in China, before spreading to Southeast Asia and becoming something of a national dish in countries such as Thailand. Oftentimes this dish is made with stir-fried diced meats and seafood, and seasoned with chilis, mint, cilantro, lime juice, and soy sauce. The secret is all in the sauce – the sticky glaze is divine.
Some of the best lettuce wraps I have ever had were at P.F Chang’s (a U.S. chain of Asian restaurants) and their secret ingredient was the crunch from the water chestnuts. Magical. Now they are coming to you to be enjoyed from the comfort of your home. This recipe is super easy to make and comes together surprisingly quickly, which makes for a great meal any day of the week. Served as a side or main dish, just steam rice and enjoy. But fair warning, they vanish quick!
Are Shrimp Lettuce Wraps Healthy?
Savory, sweet, tangy and crunchy. This is a lean dish with nutrient-dense veggies and clean protein. For whatever reason, shrimp always reminds me of summer. Maybe because it makes for such a light bite, especially compared to red meat or chicken. This recipe is great for pescatarians but can also transform into a vegetarian dish by replacing the shrimp with tofu, or just making it with vegetables.
The use of lettuce leaves instead of wraps or tortillas keeps the carbohydrate content low, making it suitable for low-carb diets, too. And while the recipe calls for soy sauce I like to replace it with coconut aminos. Trader Joe’s makes a great one, it’s organic and the best to keep on hand. It’s one of my staples.
Variations for days…
The first possible change-up is with the lettuce. Boston Bibb, loose leaf, little gem, green leaf, or butter head are all good options and if you don’t have any lettuce on hand, green cabbage leaves can also be used. You can replace your protein with chicken, tofu, or chunks of eggplant and introduce additional vegetables like jicama, radish, and beansprouts for a nice touch as well.
Crispy rice noodles also make for great toppings and you can’t go wrong with a sprinkle of extra aromatics such as galangal, lemongrass, and mint leaves. If that’s not enough and you still fancy adding some extra seasonings on top, try fish sauce, rice wine, white pepper, chili flakes and extra lime.
INGREDIENTS
- 1 pound medium raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 leaves butter lettuce
- 1 avocado, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
INSTRUCTIONS
Cook
Sauté garlic and shrimp.
Mix
Prepare dressing and assemble wraps.
Serve
Drizzle dressing and enjoy.
Devour!
FAQs & Tips
These wraps don’t take long to assemble, so there’s not much need to prepare them in advance. Once assembled though, if you have any leftovers, they can be stored in the refrigerator for up to 5 days – just make sure to keep the shrimp, the sauce and the fresh ingredients separate.
Butter lettuce or romaine hearts are ideal because they are more sturdy. It’s important to use lettuce that has a strong base or else your filling will fall all over the place!
Do not overcook the vegetables. You want them to remain tender and crisp. This will add a satisfying crunch to each bite which is key and makes these wraps oh so tasty.
Serving Suggestions
Depending on how hungry you are, you can enjoy these wraps as your main or create a feast by pairing them with other Asian family-style dishes. If you are in a pinch for time, I suggest you warm up a side of brown rice and call it a day. Trader Joe’s makes an awesome frozen brown rice that heats up in no time at all.
Other tasty dishes with some Asian flair are the Chicken Curry With Coconut Milk, this Thai Salad Dressing and these Curry Roasted Cashews. Don’t be shy, give them a try!
Shrimp Lettuce Wraps
Ingredients
- 1 pound medium raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 leaves butter lettuce
- 1 avocado thinly sliced
- 1 red bell pepper thinly sliced
- 1/2 cucumber thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
-
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 1 minute until fragrant.
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Add shrimp to the skillet. Season with chili powder, salt, and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from heat.
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In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil to make the dressing.
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Arrange butter lettuce leaves on a serving platter. Divide shrimp, avocado, red bell pepper, cucumber, and cilantro evenly among the lettuce leaves.
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Drizzle the dressing over the assembled lettuce wraps. Serve immediately.
Nutrition
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